Recipe: Quick Berry Muffins

Recipe: Quick Berry Muffins

Sometimes you just want a quick little snack. Something sweet-but-not-too-sweet, a little special treat to brighten up your morning or liven up your lunchbox. I used to keep a box of inexpensive, store-bought muffin mix in the pantry for just such occasions, but they were (predictably) not so healthy or nourishing. It turns out, though, that it’s pretty easy to make muffins from scratch! These Quick Berry Muffins are even better than the boxed kind, full of organic fruit and light and fluffy. You can make them gluten free, and it’s easy to prepare the dry ingredients in advance to use later. Just like the boxed kind, but better for you and more flexible, too. Just pull out the mix, add an egg, some coconut oil and some milk, and then sprinkle in berries–or cinnamon, or apples…choose whatever you’re in the mood for! Pop them in the oven, and you’ve got a quick but really tasty snack. Who says that healthy food can’t be convenient?

For the mix, you just need some flour (I used a gluten free mix), evaporated can sugar, and aluminum free baking powder. You can adjust the amounts of the ingredients according to how many batches of muffins you’d like to have on hand…I suggest tripling or quadrupling the recipe below and keeping the dry mix in the freezer. When you’re ready to bake, just measure out the mix and add an egg, some melted coconut oil, and some milk (rice, almond and coconut milk all work well). Then, add your berries…I used an organic frozen mix that I always have on hand in the freezer, but fresh berries work great too! You can also add cinnamon, or half a ripe banana, or grated apple. It’s very flexible, so you can choose what sounds good at the moment!

Mix everything up in a bowl and spoon your batter into a greased muffin pan. Now all you have to do is pop them in the oven and wait 20 minutes! Muffins in a snap.

Measure out the dry ingredients into a bowl, and blend well. If you are making the dry mix for later, increase as needed and store. Measure out 2 cups of the mix for each batch of muffins.

Hollow out an indentation in the dry ingredients and crack the egg into it, beat well. Add the melted coconut oil and milk and stir until the batter is smooth. Sprinkle the berries over the batter and gently stir until combined.

Spoon the batter into a greased muffin tin. Bake for 20 minutes, or until a toothpick inserted into the muffins comes out clean.

Note: Store dry muffin mix in an airtight container, if you're using gluten free flour it works best to store it in the freezer.

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Hi! I'm Erica Hale and I write about family, faith and food on my blog, These Three Remain. I am thankful (yes, thankful!) for my gluten intolerance, which was the catalyst that led my family of five into a lifestyle of healthy eating and a love of real food. When I'm not busy homeschooling or playing in the kitchen, I enjoy gardening, music, photography, and hiking with my husband. Learn more.